• Combine the flour and salt in a large bowl. Gradually pour in the just-boiled water as you stir the flour mixture to make a slurry. You want this to be gradual so the flour and water become well combined. When it starts coming together, tip the contents out on to a clean surface and knead for 5 minutes until any loose flour is incorporated and the dough becomes pliable. Wrap in parchment paper and place it in an airtight container. Let rest for 30 minutes.

• Knead the dough again, until it becomes soft and elastic, like play-doh. Divide in half and coat well with oil, and let rest again for 2-3 hours to further activate the gluten.

• Bring a full pot of water to a boil while you pull your noodles. Roll it into a 1/2" (13mm) thick oblong slab and cut into strips. The thicker the strips, the wider your noodles will be. Firmly hold on to two ends of a strip, and pull gently apart whilst banging the dough on the countertop, like a jump rope. Fold in half and biang biang it again. Continue with the remaining dough, lightly dusting the finished strands with flour to prevent them from clumping together.

• These noodles need to be cooked right after preparing or else they will clump together. Boil them for 60-90 seconds and rinse with cold water. You can then store these in the refrigerator or freezer for future use, or add them to a Red Curry Noodle Soup.

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A good sauce for this is also inspired by Xi'an Famous Foods:

1/4 cup soy sauce or tamari

1 tablespoon sugar

1 tablespoon black vinegar

1 garlic clove, minced

2 tablespoons scallions, chopped

1-2 teaspoons chili oil

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Combine in a small bowl and toss with the noodles